Oriental Flank Steak with Asparagus and Wild Rice Pilaf

By GrandmaFred

Marinated flank steak with asparagus and wild rice

Ingredients

• 16 asparagus spears
• 1/3 c. low sodium soy sauce
• 1/4 c. dry sherry
• 1/2 tsp. black pepper
• 1/8 tsp. ground red pepper
• 1 garlic clove, minced
• 1 lb. flank steak
• 4 c. fresh sliced spinach
• 2 c. cooked wild rice
• 2/3 c. chopped green onions
• 1/2 c. finely chopped celery
• 2 tsp. dark sesame oil

Details

Servings 4

Preparation

Step 1

Snap off tough ends of asparagus spears. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well and chill.

Combine soy sauce and the next 4 ingredients, reserving 1/3 c. soy sauce mixture. Set aside.

Place remaining soy sauce mixture, asparagus spears and the steak in a heavy-duty ziplock plastic bag and seal. Marinate in refrigerator for 1 hour, turning occasionally.

Remove the asparagus and steak from the bag. Discard marinade.

Heat a grill pan or skillet over medium high heat. Add asparagus and steak and cook steak for 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter and asparagus on a plate and cover both with foil. Let stand for 5 minutes. Cut the steak diagonally across the grain into thin slices.

Combine the 1/3 c. reserved soy sauce mixture, sliced spinach, cooked wild rice, chopped green onions, chopped celery and sesame oil and toss to coat.

Divide asparagus spears, steak and wild rice pilaf evenly among 4 plates.

Per serving: 362 calories, 15 grams fat, 26 grams carbs, 5 grams fiber.